Directions

The Cake

1. Preheat the oven to 180°C.

2. Grease and line a loaf tin - mine is 22cm x 11cm.

3. Add all of the eggs to a large mixing bowl and whisk until fluffy and pale.

4. Add the sweetener and vanilla. Whisk for about 10 seconds until mixed.

5. Add the cream and continue to whisk.

6. Add the ground almonds, coconut flour, baking powder, and lemon zest to the eggs and mix.

7. Finally, mix in the butter and lemon juice.

8. Pour the cake batter into your tin and bake for 45-50 minutes until a skewer comes out clean.

The Drizzle

1. In a pan add the lemon juice and sweetener and cook until the sweetener has dizzolved.

2. Skewer lots of holes in the cake whilst it's still in the cake tin and pour the lemon sauce over the whole cake.

3. Allow it to cool in the tin for at least half an hour.

4. I then sprinkled some extra sweetener over the top for decoration - a little grated lemon works too :)